Masterchef S01 ep14:Roberto Caraguti, Caraguti Restaurant, [Geneva]

Interview with Roberto Caraguti

When you are a cook, you are always making a creation. And that is a funny thing about this profession because when some of them like my father and my son and others too, when they do something it is like if there were artists really. They are so happy with what they are doing and then maybe they change a little bit, and the colours too are very important.

 

10.24
KM: What is Roberto?

10.26
It is a man, to start with -

10.29
KM: and this is that man.

10.30
And this is that man. He cooks like an artist

10.42
KM: When did the concept of Roberto start? How old is this restaurant?

10.46
60 years

10.47
KM: Sixty?

10.47
Yes, his father was already a very good chef, his grandfather too, and my
father’s grandfather was the chef for the King of Italy in Torino when the King
used to visit Torino so his genetic you could say.

11.05
KM: He is from grande gastronomy

11.09
Yes.

11.14
KM: When did the family move to Geneva and why?

11.18
My father came here in 1899.

11.21
KM: But why, why did he leave Torino.

11.24
It was the time when the Italians were leaving Italy. He wanted to go to Paris.

11.36
KM: And he was a cook himself.

11.38
Yes, he was a very good chef and he stopped in Geneva for a few days and
then that is life - destiny.

Jewellery Theatre Carravaggio

11.50
KM: Why did you continue in gastronomy?

11.53
Because it is a very interesting job, an artistic job. When you are a cook, you
are always making a creation. And that is a funny thing about this profession
because when some of them like my father and my son and others too, when
they do something it is like if there were artists really. They are so happy with
what they are doing and then maybe they change a little bit, and the colours
too are very important.

12.30
KM: Really

12.31
Yes.

12.39
In our method we have a lot of flexibility. We are not obliged to go with the
watch and...

12.51
I don't think papa wanted to create a big restaurant. At the beginning he just
cooked for friends, because he was climbing mountains, he is an artist and so
his friends then wanted him to cook more and more, and then people used to
come and he was well known and slowly, slowly it became what Roberto is
now.

13.21
KM: How long has the restaurant Roberto been here?
13.24
On this site for 26 years, before that we 30 years in another place, in old town.

13.42
KM: What is your food?

13.44
Classic Milanese food,

13.47
KM: OK but Milanese only has 3 or 4 dishes, it does not have a big cuisine.

13.50
Not for everyday cucina - you can eat here everyday and you are not tired.

14.01
KM: OK so it is not heavy.

14.02
It is not sophisticated

Jewellery Theatre Carravaggio

14.05
KM: So it is home cooking you say.

14.07
Home cooking yes.

14.14
KM: What is your signature with your cooking?

14.16
Not too much manipulation.

14.21
KM: Keep it simple!

14.22
Make it plain and easy.

14.26
KM: Where did you look for inspiration?

14.27
To tell you the truth nobody inspired me. My desire was to make the best and
most simple of everything.

14.48
KM: When you approach a dish, what are you trying to achieve?

14.53
Our cooking is like what my grandfather did. That is why we have clients that
come here and eat everyday and sometimes even twice a day. We have no
garlic, we don't use any onions, it is a very pleasant flavour. Anyway Italian
food is a pleasant food, you can eat it all day because there is lots of variety.
There is a lot of pasta, fish, meat and a lot of different varieties - and I think
that the simplicity is the key.

15.35
KM: That is the key.

15.36
Yes,

15.37
Very easy cooking,


Jewellery Theatre Elements

15.39
KM: Not to torture the food.

15.50
KM: Where do you get your produce? Do you go to the market still yourself?

15.53
I make it a policy to teach my suppliers to choose for me the best there is to
offer. Not to look at price but at quality.

16.01
KM: It is difficult to get good produce in Geneva or is it easy?

16.05
It is easy but you must pay for it.

16.07
KM: Really.

16.09
It is not cheap

16.10
it is very expensive.

16.11
KM: Do you bring in White Truffle from Alba?

 

16.12
Yes

16.17
KM: Here in the restaurant do you have expensive materials?

16.19
Yes, we receive Truffles from young men.

16.23
KM: Oh you get it direct from the farmer, who brings it to you.

16.26
Yes, when I need it I make a telephone call and he comes and delivers it to
me. It is very expensive this year.

16.35
KM: Yes,

Jewellery Theatre Fairytales

16.55
KM: What do you like about the restaurant business?

16.58
I like the twice a day theatre that revolves around the restaurant.

17.04
KM: Who are your favourite customers?

17.07
Everybody

17.07
KM: It doesn't matter

17.10
For me they are all the same. When they come and open the door, they are
already a friend for me. He could be a king, and we have many of them, he
can be just an employee it does not matter.

OFFICIAL WEBSITE:Roberto Caraguti, Caraguti Restaurant, [Geneva]